Broccoli Tomatoes
Elevate your weeknight dinners with this easy and delicious Broccoli Tomatoes recipe! Bursting with vibrant colors and fresh flavors, this simple roasted vegetable dish combines tender broccoli florets and juicy cherry tomatoes, perfectly seasoned with garlic, olive oil, and a touch of red chili flakes for a subtle kick. Roasted to perfection until the broccoli turns crisp at the edges and the tomatoes caramelize, this dish is finished with a refreshing squeeze of lemon juice and optional parmesan cheese for a tangy, cheesy twist. Ready in just 30 minutes, Broccoli Tomatoes makes a versatile side dish or a light main course when paired with pasta or rice. Healthy, flavorful, and quick to prepare—this recipe is ideal for busy weeknights or impressing guests with minimal effort!
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Recipe Information
Ingredients
- 500 grams broccoli florets
- 250 grams cherry tomatoes
- 3 large garlic cloves
- 3 tablespoons extra virgin olive oil
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 0.25 teaspoons red chili flakes (optional)
- 1 tablespoon lemon juice
- 2 tablespoons parmesan cheese (optional)
Instructions
Preheat your oven to 200°C (400°F). Line a large baking sheet with parchment paper.
Rinse the broccoli florets and cherry tomatoes under cold water, then pat them dry with a clean kitchen towel.
Trim the broccoli florets into bite-sized pieces if needed. Place the broccoli and cherry tomatoes onto the prepared baking sheet.
Mince the garlic cloves finely and sprinkle them over the vegetables.
Drizzle the extra virgin olive oil evenly over the broccoli and tomatoes. Use your hands or a spatula to toss everything until well coated with oil.
Season the vegetables with salt, black pepper, and red chili flakes (if using). Toss them lightly again to distribute the seasoning.
Spread the vegetables out into a single layer on the baking sheet to ensure even roasting.
Roast in the preheated oven for 18-20 minutes, stirring halfway through, until the broccoli is slightly crispy around the edges and the tomatoes are soft and slightly caramelized.
Remove the vegetables from the oven and sprinkle them with lemon juice for a fresh tangy finish.
Transfer the roasted broccoli and tomatoes to a serving dish. If desired, sprinkle grated parmesan cheese on top for extra flavor.
Serve warm as a side dish or over cooked pasta/rice for a light meal. Enjoy!
Nutrition Facts
Calories |
597 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.1 g | 58% | |
| Saturated Fat | 7.7 g | 38% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 9 mg | 3% | |
| Sodium | 1483 mg | 64% | |
| Total Carbohydrate | 41.2 g | 15% | |
| Dietary Fiber | 15.9 g | 57% | |
| Total Sugars | 12.8 g | ||
| Protein | 24.7 g | 49% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 419 mg | 32% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 699 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
